Best Burger Ever

Recipe courtesy Alton Brown, 2009

Show: Dear Food NetworkEpisode: Grilling: All-American Style Grilling

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
18 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 8 min
Inactive Prep: --
Cook: 18 min
Total:: 26 min

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Ingredients

8 ounces sirloin steak meat, trimmed and cut into 1-inch cubes
8 ounces chuck steak meat, trimmed and cut into 1-inch cubes
8 ounces lamb shoulder meat, trimmed and cut into 1-inch cubes
Kosher salt
4 ounces grated Cheddar, smoked if preferred
4 hamburger buns
Mayonnaise

Directions

Special equipment: Chimney starter, all-natural lump charcoal and kettle grill

Pass the meat through the coarsest die of a food grinder. Place the ground meat into a bowl and mix together to evenly distribute the different types of meat. Place in the refrigerator uncovered, for 2 hours.

After 2 hours, fill a large chimney starter with charcoal and light. Once the coals are ashy white, transfer to a kettle grill and spread evenly. Set grate over coals.

While the coals are heating, shape the meat into 4 patties that are 6 ounces in weight and 3/4-inch thick. Sprinkle each patty on both sides with the salt. Place on the grill and do not move for 2 minutes. Flip the burgers every 2 minutes until they reach an internal temperature of 135 degrees on an instant-read thermometer. Watch for hot spots and move the burgers if flare-ups occur. Resist the urge to smash down on the patties. Remove the burgers from the heat to a plate and prepare the buns by placing them on the grill, cut side down for 1 to 2 minutes. Remove and place them cut side up on a platter. Divide the cheese evenly between the top buns, set the meat patty on top of the cheese. Coat the cut side of each bottom bun with a little mayonnaise and set atop the meat. Allow each burger to sit upside down for a minute before flipping and consuming.

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Comments & Reviews

recipe Best Burger Ever
Diana Mount Prospect, IL 06-04-2009
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I am determined to grill successfully now!
Rated: 5 stars out of 5

I?m delayed with my comment on this (blame the convenience of Tivo which is backed up with Alton & Giada episodes). Anyway,... just wanted to comment and say, great episode. I?m not a griller myself, so thank you Giada for the chicken recipe ? you may have saved me from food poisoning and at the same time, provided me with a future summer meal. Yum! And Alton, great pick on the fans. All make for great TV but I?m wondering if you?re setting Chris up for her own FN show. If you?re not, then you?re a tease Food Network! Jokes aside, I really do hope to see more of her, if not on her own then at the very least, I think she?d make a great Alton sidekick!Read more
recipe Best Burger Ever
Marc Austin, TX 05-27-2009
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I agree
Rated: 5 stars out of 5

I am going to have to agree with the previous comment about the superfan, Chris and this recipe. I watch FN regularly but I... never had the desire to leave a comment. I am leaving one today because I felt like I was watching one of the best episodes of "Good Eats." Chris wasn't so much a sidekick to Alton as she was part-hostess, part chef and just all around fascinating to watch. I found myself smiling and laughing through the whole story (which ended way too soon!) Is there more to watch?Read more
recipe Best Burger Ever
Pam Washington, DC 05-27-2009
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Best Segment Yet!
Rated: 5 stars out of 5

I loved watching this part of the show - it was funny, energetic and upbeat! Chris was awesome, she made me smile and laugh.... Hope to see more of her!!!Read more
recipe Best Burger Ever
Thomas Columbia, MO 05-26-2009
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The rare burger
Rated: 3 stars out of 5

Alton suggests that, because he grinds the meat himself one could safely enjoy the burger cooked to a rare final temperature.... An intact cut of meat can be cooked to rare because the bugs are on the outside of the meat. When cooked the outside of the meat quickly achieves a high temperature which kills those bugs. The reason ground meat should be cooked to a higher final temperature is that the grinding process moves those bugs from the outside of the cut of meat and incorporates them throughout. It doesn't matter if you bought it ground, or you did it yourself, the process is the same. In order the safely enjoy a rare burger, first sear the cuts of meat. Then grind the sterilized meat through a clean meat grinder. Form your burgers, grill and enjoy.Read more